Mediterranean Baked Feta Eggs
A quick and flavorful Mediterranean baked egg dish made with feta, roasted vegetables, and herbs—perfect for brunch, breakfast, or a light dinner.
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Servings: 4
Calories: 325kcal
Cost: $8
Equipment
- 1 Oven-safe skillet 10–12 inch cast iron recommended
- 1 Sharp knife For prepping vegetables
- 1 Cutting board
- 1 Measuring spoons
- 1 Wooden Spoon To stir and make wells for eggs
Ingredients
- 8 Eggs Free-range preferred
- 8 oz Feta cheese Block-style; Greek feta recommended
- 2 cups Cherry tomatoes Halved
- 1 Red bell pepper Diced
- 1 Yellow bell pepper Diced
- ½ Red onion Thinly sliced
- 3 Garlic cloves Minced
- 2 cups Spinach Fresh baby spinach
- 2 tablespoon Olive oil Extra virgin
- 1 teaspoon Dried oregano
- ½ teaspoon Red pepper flakes Adjust to taste
- Salt & pepper To taste
For Garnish
- ¼ cup Fresh herbs Parsley, dill, or mint
- Kalamata olives Optional
- Extra virgin olive oil For drizzling
- Crusty bread or pita For serving
Instructions
- Garnish and serve warm
- Sauté onions and garlic
- Add peppers and cook until soft
- Stir in tomatoes, season
- Wilt spinach
- Add feta blocks to pan
- Make wells, add eggs
- Bake until whites set, yolks runny
- Garnish and serve warm
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1g | Calories: 325kcal | Carbohydrates: 10g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 375mg | Sodium: 580mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1800IU | Vitamin C: 55mg | Calcium: 350mg | Iron: 3mg